Soak each rice paper in warm water for about 10 seconds until soft and pliable. Lay flat on a clean surface and add shrimp and green onions. Fold and roll tightly.

Brush a plate with avocado oil and arrange the rolls, brushing a bit more oil on top to prevent sticking.

Bring water to a gentle boil and steam the rolls for approximately 7 minutes until shrimp are pink and rice paper is slightly translucent.

Combine ingredients for sweet soy sauce and peanut butter sauce in separate bowls, adjusting peanut butter sauce as needed.

Remove steamed rolls, let cool slightly, and serve on a platter with dipping sauces. Garnish with chili crisp if desired.